Danny Kaye's Lion's Head

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
  • In another mixing bowl, add the pork.
  • Drain the mushrooms, squeeze dry, chop and add to the pork.
  • Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
  • Mix well and shape into 8 to 12 balls; set aside.
  • Heat the oil for deep frying and add the meat balls.
  • Deep fry until crisp and golden on the outside; drain well.
  • Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.
Advertisement